Chickpea Crumble
by
Bruno Braselli
A crunchy and nutritious element to add to salads and other dishes.
- Level
Basic
- Cooking
25m
- Overral
35m
- Ready
Soaked Overnight Chickpea
¼ cupBay Leaf
1Garlic
1 cloveSesame Seed
½tbspExtra Virgin Olive Oil
½tbspVegetable Oil
for fryingSalt
½tbsp
Equipment
Food Processor
Soaked Overnight Chickpea
¼ cupBay Leaf
1Garlic
1 cloveSesame Seed
½tbspExtra Virgin Olive Oil
½tbspVegetable Oil
for fryingSalt
½tbsp
Equipment
Food Processor
Chickpea Crumble
Bruno Braselli
Drain ¼cup of chickpeas that were soaked overnight. Transfer to a medium saucepan and add ½tbsp of salt
Add 1 bay leaf, 1 smashed garlic clove, and enough water to cover the chickpeas. Cook over medium heat for 15m until the chickpeas are soft
Drain the cooked chickpeas. Let it sit to dry before frying
Preheat the vegetable oil over medium heat. Add the chickpeas and fry until golden brown. Remove from the heat and drain the oil
Let the chickpeas cool down and crush them in a food processor to obtain a sandy texture. Leave some bigger pieces to create a contrast in texture
Toast ½tbsp of sesame seeds on a hot skillet over medium heat
Mix the toasted sesame seeds with the crushed chickpeas and season with ½tbsp of extra virgin olive oil. The chickpea crumble is ready
Enjoy this crunchy goodness!